Starbucks Pumpkin Loaf

I've never been a really big coffee drinker until about a two years ago. I was working about 2 blocks away from a Starbucks. I was hitting an afternoon lull and felt like I needed a lift. I decided that some kind of coffee would do the trick. I walked over to Starbucks. I've always had a fear of Starbucks. To me, listening to people order drinks there sounded like a different language. It's not nearly as simple as asking for a medium double-double. Do they really have to use tall, grande, venti instead of small, medium and large? Anyways, I looked at the menu and settled on a tall pumpkin spice latte. I was instantly hooked. It was a hit like crack for a junkie. I almost felt mad at myself for not trying a latte until I was 27. I was crushed when I found out that the pumpkin spice was only seasonal, although by this time I felt like I had a good enough grip on Starbucks and their numerous other flavours of lattes.

I was visiting friends of mine one day and they were baking a recipe that they found online for Starbucks Pumpkin Loaf. The loaf they made was delicious so I took a copy of it home, picked up a piece of loaf from Starbucks and tweaked the recipe until I got it pretty close. Of course it doesn't taste exactly like Starbucks, but it is still a nice loaf.

Starbucks Pumpkin Loaf

4   eggs
3/4 cup brown sugar (packed)
1/2 cup white sugar
2 tsp vanilla
3/4 cup oil
1 cup of canned pumpkin
1 1/2 cup of flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tbsp nutmeg
1/2 tsp cloves
1/4 cup raisins (optional)
1/4 cup walnuts (optional)
1/4 cup pumkpin seeds (optional)

Beat eggs, sugars, and oil together. Add vanilla and pumpkin. Beat until well mixed. Add half the flour, baking soda, baking powder and salt.  Then add the rest of the flour, and then the spices. Mix in nuts at the end.

Check with a cake tester to make sure they are done. 
Bake in a well greased loaf pan for about 60 mins at 375
If making muffins, Bake for 20 mins.